Farm2Chef'sTable

Oscine at Goshen Green Farm

By: Nicholas Leiss May 10, 2024May 10, 2024

Oscine Tavern dinners will be taking place at Goshen Green Farm, an 1860’s Farmstead with a Copper-Roofed Barn, sandwiched between the Campbell Hall Train Station and the majestic village of Goshen. Enjoy a 5 course meal with open fire cooking for $135 per guest with an optional wine or non-alcoholic beverage pairing. Be sure to…

Oscine Pop Up Dinner Reservations

By: Nicholas Leiss May 3, 2024May 8, 2024

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Join Farm2ChefsTable as they feature their potential up and coming restaurant Oscine. Oscine will be a dual concept restaurant that will feature a Tavern and Progressive Hudson Valley Cuisine at the “Chefs Table” all under one roof. Gather around the table at the multiple Oscine Pop Ups to get a taste of what this restaurant…

Pan-seared Scallops with Braised Beans, Apple Onion Broth, Fennel & Salsa Verde

By: Nicholas Leiss March 28, 2023March 28, 2023

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At the end of winter, I love cooking food that is comforting, hearty and warming. It gives me something to look forward to, like a light at the end of the tunnel as the dark, snowy days draw to a close. It’s also a time of year that I like to spruce up recipes for…

The Chicks Next Door

By: Nicholas Leiss March 1, 2023March 1, 2023

Eggs, Heritage Breed Chicken, Pasture RaisedLeave a Comment

Which came first, the chicken or the egg? Unfortunately, I don’t have the answer to that age ol’ question. But Annie from The Chicks Next Door might. She raises heritage breed chickens known for the vibrant array of colored eggs. I reckon she might be the best person to answer that question. Annie’s love for…

The Right Place at the Right Time

By: Deborah Adeyanju January 19, 2023January 19, 2023

Accordian Wines, Dry Riesling, native yeasts, Piquette Rosée, Skin Contact Gewürztraminer, Wine1 Comment

Malou Despoux believes there’s a time and a place for every wine, whether an easy-drinking Piquette, or a high-end Bordeaux. We sat in her cozy kitchen talking wine, gray cats (her Mimi and my Frida Calla), and future plans on a cold day in early December. It’s obvious the Hudson Valley is having a moment.…

Demystifying Canning

By: Nicholas Leiss August 3, 2022August 3, 2022

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When it comes to preserving the seasonal bounty of the Hudson Valley, it is imperative to have a conversation about canning. Why is this important to know? Well, everything has a season and a shelf life. That includes fruits, veggies, meat and fish. Canning allows us to enjoy seasonal ingredients all year long, such as…

La Salumina

By: Nicholas Leiss April 21, 2022April 21, 2022

Pork, Salumi, SalumiButcher, Pasture Raised, SalumiLeave a Comment

Salumi, one of the great achievements of the Italian kitchen, is now available in the Hudson Valley at La Salumina in Hurleyville. Owners, Eleanor Friedman and Gianpiero Pepe, first crossed paths while working in Siena, Italy. Eleanor, a New York native, had an apprenticeship as a butcher and norcino (salumi producer) when she met Gianpiero,…

Grilled London Broil with Roasted Onions & Bone Marrow Creamed Spinach

By: Nicholas Leiss March 28, 2022

Beef, Grilling, London Broil, Onions, Roast Onions, Spinach, Spring VegetablesBone Marrow, Creamed Spinach, Grilling, London Broil, Onions, RoastLeave a Comment

London Broil is one of the most misunderstood pieces of meat. It gets a bad rap for being tough if it’s overcooked or sliced incorrectly. Luckily, I’ve been cooking and eating London Broil my whole life, so I have some tips to share with you. While interviewing James from Hover Farms, he mentioned that customers…

Cast Iron Roasted Cabbage with Confit Potatoes, Apples & Warm Rigatino Dressing

By: Nicholas Leiss January 23, 2022

Apples, cabbage, Charcuterie, Potatoes, rigatino, Roasted Vegetables, Salumi, Warm Rigatino DressingApples, cabbage, Cast Iron, Confit, Dressing, Potatoes, rigatino, Roasted3 Comments

As you walk through the farmers market in winter, you may find it’s slim pickings out there. The vegetables get hardier to brave the cold months. However, there are tasty recipes you can make using locally available ingredients. Cabbage, potatoes, apples, cured pork. Today’s recipe is simple, straightforward and will keep ya warm during the…

Potato Crusted Hake, Celeriac, Onion Soubise, and Smoked Chowder Broth

By: Nicholas Leiss January 3, 2022

Celery Root, Chowder, Clams, Fish, Hake, Onions, Potatoes, Smoked FishBacon, Broth, Celery Root, Chowder, Hake, Onion, Potato Crust, Smoked Chowder1 Comment

When you think of warm and comfy dishes, you might think of New England chowder. This recipe is a play on New England clam chowder in entrée form. In a way, it’s also a play on fish and chips, but you’re swapping out the chips for a potato crust. This dish’s objective is to highlight…